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How to Make Shepherd's Pie

Classic Shepherd's Pie Recipe Easy, Hearty and Budget Friendly
5 from 1 vote
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Course Christmas, dinner, entree, holiday, lunch, Main Course, Main Dish
Cuisine American, British, Irish, Scottish, UK
Servings 6 servings

Ingredients
  

  • 1lb/450g ground lamb or meat of your choice
  • 2 tbsp olive oil
  • 1 medium yellow onion grated
  • 2 tsp garlic grated
  • 1 tsp dried thyme or 2 tsp fresh minced
  • 1/2 tsp dried rosemary or 1 tsp fresh minced
  • 1 tbsp all pupose flour
  • 1 tbsp tomato paste
  • 2 tbsp worcestershire sauce
  • 8oz/236 ml/ 1 cup chicken stock or vegetable stock
  • 6oz/170g/2medium carrots medium dice
  • 1 cup frozen or fresh green peas thawed, drained
  • 1.5lbs/680g baking potatoes peeled, cut into 1 inch pieces
  • 4 tbsp unsalted butter melted
  • 2 tbsp unsalted butter
  • 1 large egg yolk
  • salt and ground black pepper

Instructions
 

  • Add potatoes to a large pot of water with 1 tsp salt. Cover and bring to a boil. Remove cover and cook on medium heat for 10-15 minutes until potatoes are tender. Remove 1/2 cup of cooking water with a ladle and set aside. Turn off heat.
  • Drain potatoes well, and place potatoes back in the now empty pot. Stir potatoes until dry, about 30 seconds.
  • Mash potatoes with a potato masher in the pot until smooth. Add 4 tbsp melted butter, salt, ½ tsp ground black pepper and mix well. Add ½ cup cooking water and mix until fluffy. Taste and adjust salt and pepper. Remove pot from stove and set aside for 3 minutes until it’s not extremely hot. Add egg yolk, stirring constantly until combined and smooth.
  • Heat oven to 400F/205C.
  • Heat up a skillet and add 2 tbsp olive oil. Add grated onion and garlic, sauté until soft. Add lamb, thyme, rosemary, 1/2 tsp salt, 1/2 tsp ground black pepper and cook until golden brown. Break up meat and stir often so no lumps remain. Add tomato paste and cook for 30 seconds. Add flour and cook for 30 seconds. Add worcestershire sauce, stock and mix. Add carrots and mix. Cover, bring to a boil, turn heat down to simmer. Cook covered for 15 minutes, stirring occasionally until thick and carrots are tender.
  • Stir in peas during the last minute of cooking. Let mixture cool for a few minutes. Transfer meat to a buttered (1 tbsp) baking dish and spread evenly. Spread mashed potatoes evenly over top sealing the edges. With a fork, make a pattern on top and dot with 1 tbsp diced butter. Cook in the heated oven for 20- 30 minutes or until the top is golden brown and the sauce has bubbled around the edges. Set aside 10 minutes before serving.
  • ***Peas can be cooked separately and served separately if you don't like them in the dish.
  • ***Use 2.5qt baking dish or large pie plate